Pistachio Cream Cookies (Printable)
Tender buttery cookies sandwiched with smooth pistachio cream and optional chopped pistachios for garnish.
# Ingredient List:
→ Cookies
01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt
→ Pistachio Cream Filling
07 - 1/2 cup shelled unsalted pistachios
08 - 2 tablespoons granulated sugar
09 - 2 to 3 tablespoons heavy cream
10 - 3 ounces white chocolate, melted
11 - 2 tablespoons unsalted butter, softened
→ Decoration (optional)
12 - 2 tablespoons finely chopped pistachios
# How to Make:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat the softened butter and powdered sugar together until light and fluffy. Add the egg yolk and vanilla extract; mix until fully incorporated.
03 - Sift in the all-purpose flour and salt. Mix until a soft, cohesive dough forms.
04 - Roll tablespoon-sized portions of dough into 1-inch balls, place on prepared baking sheets about 2 inches apart, and gently flatten each with your palm or the back of a glass.
05 - Bake for 10 to 12 minutes, just until the edges begin to turn golden. Allow cookies to cool completely on a wire rack.
06 - In a food processor, pulse pistachios and granulated sugar until finely ground. Add melted white chocolate, butter, and 2 tablespoons heavy cream; process until smooth, adding an extra tablespoon cream if needed for spreadable consistency.
07 - Spread a generous dollop of pistachio cream onto the flat side of half the cookies. Top with the remaining cookies, pressing gently to create sandwich-style cookies.
08 - If desired, roll the edges of the filled cookies in chopped pistachios for a refined finish.
09 - Store cookies in an airtight container at room temperature for up to 3 days.
# Helpful Tips:
01 -
- That rich, nutty pistachio cream inside feels a little bit fancy without fuss.
- The tender, melt-in-your-mouth cookie has wowed every single tea guest I've surprised with a platter.
02 -
- Once, I rushed the cooling step and my pistachio cream went sliding everywhere—patience is absolutely non-negotiable here.
- The first time I toasted pistachios before blending, the flavor became incredibly deep and nearly addictive.
03 -
- I’ve found using high-quality white chocolate for the filling gives a cleaner, richer flavor—the cheap stuff doesn’t melt as smoothly.
- Pulse the pistachios rather than grinding for too long, so they stay slightly textured but not greasy.